BACKGROUND: Chicken meat is susceptible to microbial and chemical contamination and using antimicrobial agents helps to prolong its shelf-life. OBJECTIVES: This study focuses on the effect of chitosan-based coating and Trachyspermum ammi essential oil on qualitative properties of refrigerated chicken fillet meat. MATERIAL and METHODS: chicken fillets treated with chitosan solution (2 %wv-1) and...

Background and Objectives: Fast proteolysis of cheese in ripening process may lead to the premature attack of casein, release of the majority of enzymes into the whey, and loss of cheese composition from curd to whey. In this study, the effect of liposomal Flavourzyme on proteolysis of Iranian white brined cheese, as well as on the yield and composition of whey and curd was investigated. Mater...

Coastal aquaculture can contribute to eutrophication of receiving waters. New technologies and improved management practices allow the aquaculture industry to be more sustainable and economically viable. Current practices, however, do not provide an additional use for effluent water. Nitrogen, phosphorus and other effluent compounds could be valuable plant nutrients. Inflow and effluent water f...

Genetic and receptor interference data have indicated the presence of one or more cellular receptors for subgroup B, D, and E avian leukosis viruses (ALV) encoded by the s1 allele of the chicken tvb locus. Despite the prediction that these viruses use the same receptor, they exhibit a nonreciprocal receptor interference pattern: ALV-B and ALV-D can interfere with infection by all three viral su...

Quality of minced silver carp (Hypophthalmicthysmolitrix) with gum arabic encapsulated with 1 and 1.5%( w/w) and rosemary extract (RE) (1 and 1.5% w/w) stored at 4˚C was studied chemically (peroxide value and total volatile nitrogen) and microbiologically (total viable count, psychrotrophic count) analyses. The efficacy of the encapsulated extract to control the population of Esche...

this study evaluated the antibacterial and antioxidant effects of tamarind water solution on shelf life of silver carp ( hypophthalmicthys molitrix ) fillet during refrigerator storage. treatments of this study were unwashed samples (control), and samples washed with 1% and 2% tamarind water solution. microbial, physicochemical and sensory analysis including total viable count (tvc), peroxide v...

The active emulsified blend films based on gelatin-pectin (5% w/w) containing virgin olive oil (VOO) (0.1–0.3 g/g biopolymer) and grape seed (GSO) were prepared by casting method. GSO showed slightly more decreasing effect than VOO ultimate tensile strength (UTS) strain at break (SAB) of however; had reducing the water vapor permeability (WVP). scanning electron microscopy (SEM) images that inc...

TVB is an avian death domain-containing receptor belonging to the TNF receptor family and is proposed to be the ortholog to mammalian DR5. Although TVB receptor activation has been demonstrated to mediate apoptosis in chick embryo fibroblasts, there is essentially no information regarding TVB expression or regulation in the mature hen ovary, and in particular within the follicle granulosa layer...

background: freezing is a common way and one of the best methods of seafood preservation for long periods of time; however, the freeze thawing process may influence the quality of food. objectives: oxidation and denaturation of proteins, sublimation and recrystallization of ice crystals can cause changes in the quality of the frozen products. this study was aimed to evaluate the effect of three...

introduction: surimi is one of the procedures that nowadays it is suggested to increase the consumption of fish such as silver carp (shabanpour et al., 2008). surimi is washed and minced fish meat myofibrillar concentration of proteins, this would wash out most of the soluble material in surimi (sultanbawa & li- chan, 1998). raw fish freshness and quality of the most important factors affecting...